When in doubt, simply go back to basics. This chicken curry is just that. This recipe is so versatile and can be used at various occasions. A simple breakfast of idli, dosa or appam or a light lunch with classic steamed rice or even at dinner parties with a side of Pav. I’ve even used it as soup …like the Indian version of a Laksa. Its tasty, easy, nutritious and can be made in a jiffy. So fret not, Ive got you covered for a mid-week meal.
Cooking time – 30 mins
Prep time – 15 mins
Ingredients
- Chicken
- Fennel Seed
- Cumin Seeds
- Coconut Oil
- Cinnamon
- Black Peppercorns
- Finely chopped Onions
- Chopped Tomatoes
- Garlic
- Ginger
- Turmeric Powder
- Chilli Powder
- Corriander Powder
- Grated Coconut
- Dry Red chillies
- Curry Leaves
- Small pieces of coconut
- Coconut oil
- Salt
Mehtod
- In a deep earthen pot or soup pot, add chicken pieces and 4 cups of water and set it on a low flame.
- Season this broth with salt.
- In a kadai, heat coconut oil. Add fennel, cumin, red chillies, black peppercorn, cinnamon, ginger and garlic and sauté for a few seconds.
- Next add the chopped onions and cook it till done.
- Add turmeric and chilli powder and sauté for a minute.
- Add in the chopped tomatoes and cook covered till done.
- Take it off the heat and corriander powder and the grated coconut and mix it well.
- Once the mix has cooled completely grind it into a thick paste.
- Add this paste into the chicken broth.
- Allow the curry to come to a gentle boil.
- Temper the curry with coconut oil, cumin seeds and curry leaves.
- Add the small pieces of coconut at the end.
- Simmer the entire curry for another 5 mins and its ready to serve.
Tip
This curry can be made using eggs, vegetables and mutton too. It’s a classic home remedy for cold, cough and fever.
Aarti Aruldas is a trained chef specializing in International cuisine. Her passion for healthy and conscious eating habit led her to her entrepreneurial journey. She made Mumbai fall in love with healthier breakfast options by revamping the humble Idli through her company “Vanakkam Foods”.
In an attempt to rekindle the lost art of cooking her latest venture brings quick and easy recipes in short and concise videos. An avid traveller, foodie and foodstylist she brings zing to even the humblest dish.
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